Ingredients for Chestnut And Cranberry Dressing
- Unsalted Vegetable Stock
- 1 cup dried cranberries
- Unsalted Butter
- Yellow Onion
- 2 celery stalks, chopped
- Carrot
- 1 large egg
- Sourdough Bread
- 1 cup cooked chestnuts (canned or roasted)
- Fresh Sage
- Fresh Thyme
- Fresh Parsley
- Salt and pepper to taste
- Walnuts
- Pork Sausage
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How to Make Chestnut And Cranberry Dressing
- Preheat oven to 350°F (175°C).
- Butter a 2 1/2 - 3 quart baking dish.
- In a small saucepan, warm 1 cup of vegetable broth over medium heat until steaming (3-5 minutes).
- Remove from heat and stir in 1 cup dried cranberries. Set aside.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 medium onion (chopped), 2 celery stalks (chopped), and 1 medium carrot (chopped). Sauté until tender and translucent (2-3 minutes).
- Transfer the vegetables to a bowl using a slotted spoon.
- (Optional) If using pork sausage, add 1/2 lb bulk pork sausage to the same skillet. Crumble and cook until browned (10 minutes). Transfer to the bowl with the vegetables.
- In a large bowl, whisk 1 large egg. Slowly pour in the warm broth and cranberry mixture.
- Add 6 cups of cubed bread (day-old is best) and toss gently to combine.
- Let stand for 6-8 minutes, stirring occasionally, until the bread absorbs the liquid.
- Stir in the vegetable mixture, 1 cup of cooked chestnuts (canned or roasted), 1 teaspoon dried sage, 1/2 teaspoon dried thyme, and 1/4 cup chopped fresh parsley.
- Season generously with salt and pepper to taste.
- Pour the dressing into the prepared baking dish.
- Bake for 45-50 minutes, or until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
9g
Carbs
9g
